Chicken and mushroom pie

One of our favourite winter pies. Easy to make and very nutritious!!


  • 4 x skinless chicken breasts
  • a knob of butter
  • bunch of spring onions
  • 150 g button mushrooms
  • 2 teaspoons english mustard
  • 1 tspn of creme fraiche (optional for dairy free)
  • 300 ml chicken stock
  • a few sprigs of thyme
  • 1/3 of a nutmeg (grated)
  • 1 sheet of prerolled puff pastry – FOR GF use Careme shortcrust pastry rolled out  ( )
  • 1 egg


  1. Cut the chicken into thin strips
  2. cook in a pan with a knob of butter for a few minutes
  3. meanwhile, trim the spring onions and wash mushrooms – then slice and add to the pan
  4. add creme fraiche, mustard and chicken stock to the pan – stir well
  5. add thyme leaves, nutmeg, salt and pepper to the pan and leave to simmer
  6. lightly dust the surface of your bench with flour and roll out the sheet of puff pastry
  7. use a knife to create a light criss cross pattern to score it
  8. take the pan of chicken and pour it into a baking dish
  9. cover the dish with the puff pastry tucking it in around the edges
  10. beat an egg in a small bowl and then brush it lightly over the top of the pie
  11. cook in the oven for around 15 minutes – or until golden